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Tag: italian

  • Tuscan Vegetable Stew

    Tuscan Vegetable Stew

    How to Make Tuscan Vegetable Stew

    You don’t need to be a vegetarian to enjoy a hearty vegetable stew. This recipe is for all vegetable lovers. It’s similar to the iconic Tuscan stew Ribollita, but simpler, carb-friendlier, and herbier. The traditional chicken broth provides a richer, more savory taste than vegetable broth, but either is fine to use for this stew.


    20 min prep time


    40 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a stockpot over medium heat. Add the onion and 1⁄4 teaspoon of the salt and cook, stirring occasionally, until the onion is softened, about 8 minutes. Add the garlic and sauté until fragrant, about 1 minute.

    2. Meanwhile, add half of the beans and 3/4 cup of the broth to a blender or food processor. Cover and blend until smooth.

    3. Add the bean purée, kale, tomatoes, rosemary, pepper, and the remaining 2 3/4 cups broth and 1 teaspoon salt to the stockpot and bring to a boil over high heat. Reduce heat to medium low and simmer, covered, until the kale is tender, about 20 minutes. Stir in the bread, parsley, and the remaining beans, and simmer, uncovered, for 5 minutes to complete the cooking process.

    4. Ladle into individual bowls and serve.

    Veggie Rich
    Fiber Focused
    Italian
    Main Dish
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      590mg

      26%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        3g

    • Protein
      13g

    • Potassium
      855mg
      18%

    Ingredients

    Extra Virgin Olive Oil
    1 tbsp

    large red onion (chopped)
    1 1/2 whole

    sea salt (divided)
    1 1/4 tsp

    large cloves garlic (minced)
    2 clove

    can no-salt-added cannellini or other white beans (drained, divided)
    1 can

    low-sodium chicken or vegetable broth (divided)
    3 1/2 cup

    chopped lacinto kale or savoy cabbage ((6 ounces))
    6 cup

    grape tomatoes
    1 pints

    fresh rosemary (finely chopped )
    2 tsp

    black pepper (freshly ground)
    3/4 tsp

    day-old whole-grain bread (cut into 3/4-inch cubes)
    2 1/2 slice

    flat leaf parsley (chopped fresh)
    1/2 cup

  • Tuscan Spiedini With Fresh Herbs, Lemon, And Cracked Fennel Seeds

    Tuscan Spiedini With Fresh Herbs, Lemon, And Cracked Fennel Seeds

    How to Make Tuscan Spiedini With Fresh Herbs, Lemon, And Cracked Fennel Seeds

    Classic in flavor and simplicity, these chicken sticks are wonderful served over orzo pasta, risotto, or a salad. Chef Steve Petusevsky loves them over an arugula salad sprinkled with Parmesan cheese. Fennel seeds give the chicken a very aromatic quality and sweet flavor.


    25 min prep time


    12 min cook time


    4servings


    1⁄4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine oil, lemon juice, garlic, fennel seeds, red chili flakes, oregano, and vinegar in a medium bowl and put into a large tightly sealed plastic bag. Marinate at least 15 minutes room temperature or overnight in the refrigerator for best results.
    2. Thread the chicken cubes on skewers, either alone or with chunks of your favorite vegetables such as red onion, bell pepper, or zucchini.
    3. Preheat grill to medium-high heat and place on grill grate. Cook as per directions for direct heat method (page 3) for 10–12 minutes, turning occasionally, until cooked through and crusted on the outside.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Italian
    Grilling
    Dinner
    Lunch
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1⁄4 recipe


    • Amount per serving



      Calories





      165

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      60mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      24g

    • Potassium
      220mg
      5%

    Ingredients

    Extra Virgin Olive Oil
    2 tbsp

    Juice of 1 lemon
    1

    garlic (minced)
    2 clove

    fennel seeds (crushed)
    2 tsp

    crushed red pepper flakes (crushed)
    1/2 tsp

    fresh oregano (minced)
    1 tbsp

    balsamic vinegar
    1 tbsp

    chicken breasts (boneless, skinless, cut into 1-inch cubes)
    1 lbs

  • Tuscan Bean Soup

    Tuscan Bean Soup

    How to Make Tuscan Bean Soup

    This Tuscan Bean Soup was one of the first soups Robyn Webb learned in a cooking class on a farm in Italy. She simplified it by using canned beans (the original recipe calls for using dried beans), which are perfectly fine. This is similar to minestrone soup, minus the pasta. Be sure to add the balsamic vinegar, it really draws out the flavor of the vegetables and makes the chickpeas taste even richer. Top each bowl with fresh grated Parmesan cheese, if desired.


    10 min prep time


    28 min cook time


    9servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a saucepot over medium heat, heat the olive oil. Add the onions, celery, and carrots and sauté for 5 minutes. 

    2. Add the garlic and rosemary and sauté 1 minute. 

    3. Add the remaining ingredients, except the fresh basil and vinegar. Bring to a boil. 

    4. Reduce heat and simmer, partially covered for 20 minutes.

    5. Add the vinegar and basil and cook for 2 minutes. Serve immediately and enjoy!

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Fiber Focused
    Italian
    Comfort Food
    Main Dish
    Dinner
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    Nutrition facts

    9 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      630mg

      27%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        3g

    • Protein
      5g

    • Potassium
      299mg
      6%

    Ingredients

    olive oil
    1 tbsp

    onion(s) (diced)
    1 whole

    celery (diced)
    2 stalks

    carrots (diced)
    2 med

    garlic (minced)
    4 clove

    fresh rosemary (minced)
    2 tsp

    chicken stock (low-sodium)
    5 cup

    tomato(es) (chopped)
    1 (14-ounce) can

    chickpeas (garbanzo beans) (rinsed and drained)
    2 (16-ounce) cans

    basil (minced)
    2 tbsp

    balsamic vinegar
    3 tbsp

  • Tuscan Seafood Stew (Cacciucco Livornese)

    Tuscan Seafood Stew (Cacciucco Livornese)

    How to Make Tuscan Seafood Stew (Cacciucco Livornese)

    This recipe is said to be the ancestor of San Francisco’s famous Cioppino stew. This version comes from the western Tuscan town of Livorno, located on the sparkling Ligurian Sea. When making fish soup, local fishermen would traditionally use the fish left behind after more valuable fish have sold. Use your favorite seafood combination to come up with the version of this dish you like best.


    15 min prep time


    1 hr cook time


    8servings


    Approximately 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat oil in a 6-quart saucepan over medium heat. Add parsley, sage, chile flakes, and minced garlic, and cook until fragrant, about 1 minute. Add calamari and octopus and cook, stirring occasionally, until seafood is opaque, about 4 minutes. Add tomato paste, stir well, and cook until paste has darkened slightly, about 1 minute. Add wine and cook, stirring often, until the liquid has evaporated, about 20 minutes.
    2. Add tomatoes along with their juice, season with pepper, and cook, stirring occasionally, until seafood is tender, about 10 minutes. Stir in stock, cover, and simmer for 10 minutes.
    3. Add monkfish and cook, covered, until fish is just firm, about 5 minutes. Add mullet and shrimp to the pot, and scatter mussels over top. Cook, covered, without stirring (so as not to break up the seafood), until the mullet is just cooked through and the mussels have just opened, about 10 minutes.
    4. Ladle stew into bowls and serve.
    Low Carb
    Italian
    Lunch
    Foodie
    Dinner
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      Approximately 1 cup


    • Amount per serving



      Calories





      350

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      240mg

      80%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      47g

    • Potassium
      1110mg
      24%

    Ingredients

    olive oil
    1/4 cup

    fresh parsley (minced)
    1 tbsp

    fresh sage (minced)
    1 tbsp

    crushed red pepper flakes
    1/2 tsp

    garlic (minced)
    5 clove

    fresh calamari
    12 oz

    baby octopus, cleaned, and cut into 1-inch pieces, if desired
    12 oz

    tomato paste (unsalted)
    1 tbsp

    dry white wine
    1 cup

    tomato(es) (chopped fresh tomatoes, juice reserved)
    2 cup

    black pepper
    1/4 tsp

    water (or low-sodium seafood stock)
    1 cup

    monkfish fillet, cut into 2-inch pieces
    1

    mullet or other white fish fillet (cut into 2-inch pieces)
    1 med

    shrimp (large, shell-on )
    12 oz

    mussels (with shells) (scrubbed and debearded)
    12 oz

  • Tomato Basil Frittata

    Tomato Basil Frittata

    How to Make Tomato Basil Frittata

    This frittata makes great use of leftover spaghetti. It has all of our favorite things like tomatoes, basil, and Parmigiano-Reggiano, and the extra protein from eggs. Use a good-quality egg that is lower in saturated fat. If you like spicy dishes, use the crushed red pepper flakes instead of the black pepper. Serve with a salad or fruit and you’ll have a high-protein, quick, and easy meal. You can also add vegetables such as asparagus or broccoli to this dish.


    10 min prep time


    12 min cook time


    6servings


    1/6 frittata

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    Step-By-Step Instructions:

    1. Whisk eggs and egg whites in large mixing bowl. Add salt, pepper, basil, oregano, and Parmigiano. Mix well. Add tomatoes and spaghetti and mix well.
    2. Spray sauté pan lightly with extra virgin olive oil spray. Add egg mixture. Cook on medium-high heat about 7 minutes until the bottom is golden. Place dinner plate on top of sauté pan. Turn the pan over so that the frittata is bottom side up on the plate. Slide frittata back into the sauté pan and cook until the second side is golden, about 4-5 minutes. You can cover it to cook it more quickly.
    3. Once done, sprinkle with grated cheese. Cover to melt cheese and keep warm. Cut into wedges and serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Italian
    Breakfast and Brunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1/6 frittata


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      100mg

      33%

    • Sodium
      335mg

      15%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      12g

    • Potassium
      395mg
      8%

    Ingredients

    eggs
    3 large

    egg whites
    6

    fine sea salt
    1/2 tsp

    ground black pepper or crushed red pepper flakes
    1/2 tsp

    fresh basil leaves (chopped)
    1 cup

    fresh oregano leaves (chopped)
    1/4 cup

    parmigiano-reggiano cheese (grated)
    1/2 cup

    grape or cherry tomatoes (sliced)
    3 cup

    cooked spaghetti
    1/2 lbs

    olive oil cooking spray
    1

  • Sweet Potato and Spinach Dumplings

    Sweet Potato and Spinach Dumplings

    How to Make Sweet Potato and Spinach Dumplings

    Savory sweet potato dumplings are surrounded by a meaty tomato sauce in this restaurant-worthy main dish.


    15 min prep time


    60 min cook time


    8servings


    3 dumplings, 1/4 cup sauce

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    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Place the sweet potato on a baking sheet and bake for 40 minutes, or until soft when poked with a fork. Remove the sweet potato from the oven and set it aside to cool.
    2. Meanwhile, in a large bowl, whisk the egg, egg whites, and ricotta cheese until smooth. Fold in the Parmesan cheese, pepper, nutmeg, and spinach.
    3. Remove the skin from the sweet potato and mash well. Fold in the mashed sweet potato and the flour to the egg-ricotta mixture. The mixture will be wet and sticky. Let it rest for 10 minutes.
    4. While the dough rests, coat a large sauté pan with cooking spray and heat it over medium-high heat. Add the turkey and sauté until barely cooked through, about 8 minutes.
    5. Pour the marinara sauce and broth over the turkey and stir to incorporate. Reduce the heat to low.
    6. Scoop 2-inch balls of the dumpling batter and gently drop them into the sauce to make 24 dumplings. Cover and simmer for 20 minutes.
    Italian
    Holidays & Entertaining
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      3 dumplings, 1/4 cup sauce


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.6g

        13%

    • Cholesterol
      90mg

      30%

    • Sodium
      385mg

      17%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        7g

    • Protein
      25g

    • Potassium
      735mg
      16%

    Ingredients

    large sweet potato ((10-ounce))
    1

    eggs
    1

    egg whites
    2

    fat-free ricotta cheese
    1 cup

    grated Parmesan cheese
    1/4 cup

    black pepper
    1/4 tsp

    ground nutmeg
    1/4 tsp

    frozen spinach (chopped, thawed and drained)
    1/2 cup

    white whole-wheat flour
    1 cup

    nonstick cooking spray
    1

    lean ground turkey (93% fat-free)
    20 oz

    marinara sauce (24.5-ounce jar, light-in-sodium (such as Amy’s))
    1

    chicken or vegetable broth (low-sodium)
    1 cup

  • Sweet Onion Frittata with Ham

    Sweet Onion Frittata with Ham

    How to Make Sweet Onion Frittata with Ham

    Try out this savory recipe that is perfect for your busy mornings.


    15 min prep time


    8 min cook time


    4servings


    1/4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Place a medium nonstick skillet over medium-high heat until hot. Coat the skillet with nonstick cooking spray, add ham, and cook until beginning to lightly brown, about 2-3 minutes, stirring frequently. Remove from skillet and set aside on separate plate. 

    2. Reduce the heat to medium, coat the skillet with nonstick cooking spray, add onions, and cook for 4 minutes or until beginning to turn golden, stirring frequently. 

    3. Reduce the heat to medium low, add ham to the onions, and cook 1 minute (this allows the flavors to blend and the skillet to cool slightly before the eggs are added).

    4. Pour egg substitute and egg whites evenly over everything, cover and cook 8 minutes or until puffy and set.

    5. Remove the skillet from the heat, sprinkle cheese evenly over all, cover and let stand 3 minutes to melt the cheese and develop flavors. 

    Low Carb
    Italian
    Breakfast and Brunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 recipe


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      460mg

      20%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      16g

    • Potassium
      202mg
      4%

    Ingredients

    deli ham (low-sodium, extra lean, chopped)
    3 oz

    sweet onion (thinly sliced)
    1 cup

    egg substitute
    3/4 cup

    egg whites
    1/2 cup

    cheddar cheese (reduced-fat, sharp shredded)
    1/2 cup

  • Spaghetti Squash with Pine Nuts and Sage

    Spaghetti Squash with Pine Nuts and Sage

    How to Make Spaghetti Squash with Pine Nuts and Sage

    I remember making my first spaghetti squash when I was a teenager. My sister and I had so much fun combing out strands of the squash as you would spaghetti. We always called spaghetti squash “our” spaghetti. This version is much more grown up with the flavors of sage and cheese, but to be honest, I could still top spaghetti squash with a little marinara sauce and call it a meal.


    10 min prep time


    1 hr cook time


    6servings


    1 cup

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    Step-By-Step Instructions:

    1. Preheat the oven to 400°F. Place the squash halves cut-side down on a parchment paper–lined baking sheet and roast for about 50 minutes, or until tender.

    2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion, shallot, and garlic and sauté for 4 minutes. Add in the pine nuts and cook for 2 minutes until the pine nuts are lightly browned. Set aside.

    3. When the squash is cooked, turn over squash to cut side up. With a pasta rake or large spoon, scoop the flesh from the squash shell. The flesh will come out like strands of spaghetti. 

    4. Add the squash to a large serving bowl and rake through the strands to keep them separated. Add in the pine nut mixture, cheese, sage, crushed red pepper flakes, salt, and pepper. Toss well and serve.

    Low Sodium
    Low Carb
    Italian
    Comfort Food
    Vegetarian
    Sides
    Gluten-Free
    Dinner
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      120mg

      5%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      267mg
      6%

    Ingredients

    medium spaghetti squash (halved and seeded)
    1 (about 2 lbs)

    olive oil
    2 tsp

    onion(s) (minced)
    1

    large shallot (minced)
    1

    garlic (minced)
    2 clove

    pine nuts
    1/4 cup

    Pecorino Romano cheese (freshly grated)
    2 tbsp

    minced fresh sage
    1 tbsp

    crushed red pepper flakes (crushed)
    1/4 tsp

    sea salt
    to taste

    freshly ground black pepper
    to taste

  • Spaghetti Squash with Light Marinara Sauce

    Spaghetti Squash with Light Marinara Sauce

    How to Make Spaghetti Squash with Light Marinara Sauce

    Spaghetti squash is simple to cook and makes a great lower-carb substitute for pasta. It’s perfect for a winter day when the kids are out of school on winter vacation.


    6servings


    1/6 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Pierce spaghetti squash with a fork in several places and place in microwave on high until skin is soft, approximately 10-15 minutes. Let cool.
    2. While squash is cooking, combine all marinara ingredients in a medium-sized bowl except basil leaves.
    3. Tear basil leaves and add to tomato mixture.
    4. Cut squash in half and make “spaghetti.” Using a fork, pull out individual strands of “spaghetti.” Toss spaghetti squash with olive oil and Parmigiano-Reggiano cheese.
    5. Place squash in a pie plate. Top with light marinara and a sprinkling of Parmigiano-Reggiano cheese.
    6. Serve over cooked spaghetti squash.
    Comfort Food
    Italian
    Kid Friendly
    Dinner
    Lunch
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      1/6 of recipe


    • Amount per serving



      Calories





      95

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      225mg

      10%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      2g

    • Potassium
      485mg
      10%

    Ingredients

    medium spaghetti squash (2-lb, washed)
    1

    Extra Virgin Olive Oil
    1 tbsp

    parmigiano-reggiano cheese (finely grated)
    1 tbsp

    roma (plum) tomatoes (chopped)
    14

    garlic (chopped)
    2 clove

    shallots (minced)
    1

    Extra Virgin Olive Oil
    1 tbsp

    freshly ground black pepper
    1

    fine sea salt
    1/2 tsp

    fresh basil leaves
    1 cup

    parmigiano-reggiano cheese (optional)
    6 tsp

  • Spaghetti Squash “Pasta” with Shrimp, Tomatoes, and Basil (“Pasta” di Zucca con Gamberi, Pomodori, e Basilico)

    Spaghetti Squash “Pasta” with Shrimp, Tomatoes, and Basil (“Pasta” di Zucca con Gamberi, Pomodori, e Basilico)

    How to Make Spaghetti Squash “Pasta” with Shrimp, Tomatoes, and Basil (“Pasta” di Zucca con Gamberi, Pomodori, e Basilico)

    While spaghetti squash is hardly a grain, its tender strands do resemble golden noodles. Doling it out like pasta allows its naturally sweet taste to shine through. An added bonus: it’s gluten-free!


    15 min prep time


    1 hr 15 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425°F.
    2. Line a 15 × 10 × 1/2-inch baking pan with aluminum foil. Brush the cut surface of squash with 1 tablespoon. oil; place squash flesh side down on the foil-lined pan. Roast on bottom rack 40 minutes, or until you can easily pierce the squash shell. Remove from oven and cool (do not turn off oven). When cool enough to handle, use a fork to scrape strands of spaghetti squash into a large bowl.
    3. Heat 1 tablespoon. oil in a large skillet over medium heat. Add shrimp and cook, uncovered, without turning, until the tails begin to turn coral, approximately 1–2 minutes. Turn shrimp and cook just until opaque, about 1 minute. Squeeze lemon juice over shrimp and set aside.
    4. Place tomatoes, garlic, and the remaining 2 tablespoons. oil in a 13 × 9-inch baking dish. Roast on top rack for 30 minutes, or until tender.
    5. Toss shrimp with roasted tomatoes and garlic. Season with salt and pepper, and stir in basil. Spoon over spaghetti squash. Sprinkle with parsley and serve.
    Fiber Focused
    Italian
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      380

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      180mg

      60%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        16g

    • Protein
      27g

    • Potassium
      1240mg
      26%

    Ingredients

    spaghetti squash, halved and seeded
    1

    extra virgin olive oil, divided
    1/4 cup

    shrimp, any size, peeled and deveined
    1 lbs

    freshly squeezed lemon juice
    2 tbsp

    cherry or grape tomatoes, halved
    1 1/2 pints

    garlic, minced
    4 clove

    unrefined sea salt
    1/8 tsp

    freshly ground black pepper
    1/4 tsp

    fresh basil leaves (finely chopped)
    6

    finely chopped fresh flat-leaf parsley
    4 tbsp